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Hummus Pasta

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This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It's all made in one pot and ready in 15 minutes - perfect for a weeknight meal!

  • Author: Yumna Jawad
  • Posted:

When they say people from the Middle East add hummus to everything, it’s so true! I mean yes, we eat it mostly as a dip, but for my family, we also eat it in sandwiches, with crackers, and as a main dish topped with beef. I’ve also accidentally realized that hummus is amazing with pasta. I created a creamy tomato pasta last year and now I’m sharing this epic basic hummus pasta recipe!

Close up shot of the hummus pasta with a fork twirling the pasta

What’s awesome about hummus pasta?

  • It’s totally vegan! The creaminess of the sauce comes from the hummus thinned out slightly with some pasta water.
  • There are no nuts in the recipe. Unlike most vegan creamy sauces that are cashew-based, this recipe doesn’t use any cashews or nuts, making it a great vegan pasta option for anyone who wants a creamy consistency without the nuts.
  • You can make this all in one pot/skillet. I cook the spaghetti first, drain it and set it aside. Then in the same pot I’ll make the sauce (which literally takes a few minutes) and then I bring it all together back in that same skillet. That kinda one-pot meal magic is truly a savior for busy weeknights!
  • This hummus pasta is easily adaptable and versatile. If you don’t like spinach or onions, you can leave them out. You can also add other greens like kale, arugula or parsley. And this pairs with everything from chicken, to shrimp, to salmon to a ginormous dinner salad.

How to make hummus pasta?

Basically it’s all about combining ready-made hummus with a little pasta water, and there’s your alfredo-like vegan sauce. What I like to do first though is to saute some onions and garlic in order to add a little more flavor to the sauce. After the onions are soft, I also add spinach and cook it just until it slightly wilts.

Collage of two images of a skillet with onions and garlic on one side and then spinach added on the next image

Then it’s hummus time! I sometimes use leftover hummus if I have some in the fridge or buy ready-made hummus from the grocery store. Next, add the hummus to the vegetables and thin it out with some pasta water. You can also use plant-based milk or vegetable broth, but I think pasta water is the easiest of the options, and flavors it perfectly.

Hummus added to the spinach, garlic and onions mixture

Once you mix everything together, it pretty much looks like an alfredo sauce with a smooth texture.

Cooked spaghetti added to the onions, garlic, spinach and hummus mixture

But this hummus pasta has zero cream and zero heavy feeling that can sometimes be associated with eating pasta with heavy cream. We always seem to have some leftover hummus in my house, so this is a pretty easy quick weeknight meal to use up pantry items. It’s hearty, healthy and full of hummus without anyone really knowing…how could you go wrong?

Hummus pasta in a large bowl

Tips to make hummus pasta

  • Cook the pasta al dente. In order to allow the hummus to properly coat the spaghetti noodles, you’ll need to toss them in the heated hummus sauce for a couple minutes. So make sure whatever pasta you use is not over-cooked before this step for best results.
  • Slowly add the the pasta water. Although you’ll reserve a whole cup of pasta water, I recommend adding half a cup to start and slowly adding more until you get the consistency you like.
  • Make it low-carb by changing up the pasta. For a lighter version of this meal without as many carbs, you can use any low-carb pasta you like or even make it with zucchini noodles.
Close up shot of the hummus pasta with a fork twirling the pasta

If you make this healthy-ish feel good Hummus Pasta recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Fore more vegan pasta recipes, check out:

4.14 from 29 votes
Final plated dish of the hummus pasta topped with lemon slices, basil and crushed garlic
Hummus Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It's all made in one pot and ready in 15 minutes - perfect for a weeknight meal!

Course: Entree
Cuisine: American
Keyword: dairy-free, hummus, Mediterranean, nut-free, one pot, Vegan, Vegetarian
Servings: 8 servings
Calories: 299 kcal
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 garlic cloves sliced
  • 1 cup spinach
  • 1 cup plain hummus
  • 1 pound spaghetti pasta
  • Juice of 1 lemon + zest
  • ¼ cup chopped fresh basil plus more for serving
  • Pinch of crushed red pepper
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
  2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
  3. Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
  4. Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.

  5. Serve immediately with parmesan cheese or basil, if desired.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.

Sourcing: Feel free to use any hummus you'd like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you'd like!

Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!

Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used, especially the brand of hummus or specific hummus recipe used. 

Nutrition Facts
Hummus Pasta
Amount Per Serving
Calories 299 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 123mg 5%
Potassium 237mg 7%
Total Carbohydrates 48g 16%
Dietary Fiber 3g 12%
Sugars 2g
Protein 10g 20%
Vitamin A 8%
Vitamin C 3%
Calcium 3.3%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.


  • Reply
    January 13, 2019 at 10:11 pm

    This really is fast and easy and delivers on it’s promise of tasting delicious…DEFINITELY on my meal rotation! I made the recipe as written with no subs and it tasted so so good

    • Reply
      Yumna Jawad
      January 14, 2019 at 8:20 pm

      Thanks so much for sharing Edna!! So glad to hear you enjoyed it!! 🙂

  • Reply
    December 31, 2018 at 12:11 pm

    Making this for dinner tonight. So excited to try it. Happy New Year!

    • Reply
      Yumna Jawad
      January 1, 2019 at 12:29 pm

      Yay! Hope you love it! Happy New Year!

  • Reply
    December 16, 2018 at 4:32 pm

    It tastes amazing…my husband and I loved It!! Thank you!

    • Reply
      Yumna Jawad
      December 17, 2018 at 8:51 pm

      Thanks so much for sharing!! So glad you guys enjoyed it 🙂

  • Reply
    Razan KB
    December 14, 2018 at 1:30 pm

    Looks wonderful can’t wait to try it! Problem is I’m allergic to tahini, the plain hummus you used is the traditional kind with tahini? If so what would you suggest as an accessible substitute to tahini for this recipe that would give the sauce the desired creaminess?

    • Reply
      Yumna Jawad
      December 14, 2018 at 8:55 pm

      Thank you! Instead of tahini, you can use olive oil or even nut butters like peanut butter or cashew butter to make the hummus. You can sub it at a 1:1 ratio. Hope you try it and enjoy it! 🙂

  • Reply
    Greta Gildenstone
    December 10, 2018 at 7:53 pm

    This is a MUST try! Not a combination I ever fathomed, but OH SO DELICIOUS!

    • Reply
      Yumna Jawad
      December 10, 2018 at 8:05 pm

      Thanks so much! Glad you enjoyed it!

  • Reply
    December 8, 2018 at 7:16 pm

    Today was all about Feelgoodfoodie recipes. Made your cheese & broccoli pies. Then the pasta with Hummus. Both easy to prepare and ofcourse, yummy.

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